Ingredients:
For the Sponge:
- 350 g Butter or baking spread
- 350 g Caster sugar
- 6 Large eggs
- 2 tsp Orange extract
- 1 tbsp Milk
- 300 g Self-raising flour
- 50 g Cocoa powder
- 1/2 tsp Baking powder
For the Buttercream:
- 250 g Butter or baking spread
- 450 g Icing sugar
- 50 g Cocoa powder
- 1 1/2 tbsp Milk
- 2 tsp Orange extract
For Decoration:
- 1 Terry’s Chocolate Orange
- Orange sprinkles (optional)
Instructions:
- Preheat Oven and Prepare Tins:
- Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4.
- Grease and line two 8″ cake tins.
- Make the Sponge:
- In a large bowl, mix the butter and caster sugar with a spoon until fluffy, or use an electric mixer.
- Add the eggs, orange extract, and milk. Whisk until fully incorporated.
- Add the self-raising flour, cocoa powder, and baking powder. Whisk until the batter is smooth and you can’t see any flour.
- Divide the mixture evenly between the prepared tins. Use scales for accuracy.
- Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean.
- Leave the cakes to cool completely, either in the tins or on cooling racks after removing them from the tins.
- Make the Buttercream:
- In a bowl, mix the butter, cocoa powder, and icing sugar. Once it starts to come together, add the orange extract and milk.
- Mix until smooth. An electric hand whisk is ideal, but you can also do this by hand with a spoon.
- Assemble the Cake:
- If the cakes have domed on top, level them with a cake leveller or a serrated knife.
- Place one sponge on your plate or cake stand. Pipe or spread some of the buttercream on it.
- Place the second sponge on top and pipe or spread the remaining buttercream over the top.
- Decorate with pieces of Terry’s Chocolate Orange and orange sprinkles, if using.
- Serve and Store:
- Leftovers will keep in an airtight container in a cool place for 2-3 days.
Enjoy your delicious One-Bowl Chocolate Cake with Mocha Buttercream!
Recipe Card
One-Bowl Chocolate Cake with Mocha Buttercream
Ingredients
For the Sponge:
- – 350 g Butter or baking spread
- – 350 g Caster sugar
- – 6 Large eggs
- – 2 tsp Orange extract
- – 1 tbsp Milk
- – 300 g Self-raising flour
- – 50 g Cocoa powder
- – 1/2 tsp Baking powder
For the Buttercream:
- – 250 g Butter or baking spread
- – 450 g Icing sugar
- – 50 g Cocoa powder
- – 1 1/2 tbsp Milk
- – 2 tsp Orange extract
For Decoration:
- – 1 Terry’s Chocolate Orange
- – Orange sprinkles optional
Instructions
Preheat Oven and Prepare Tins:
- – Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4.
- – Grease and line two 8″ cake tins.
Make the Sponge:
- – In a large bowl, mix the butter and caster sugar with a spoon until fluffy, or use an electric mixer.
- – Add the eggs, orange extract, and milk. Whisk until fully incorporated.
- – Add the self-raising flour, cocoa powder, and baking powder. Whisk until the batter is smooth and you can’t see any flour.
- – Divide the mixture evenly between the prepared tins. Use scales for accuracy.
- – Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean.
- – Leave the cakes to cool completely, either in the tins or on cooling racks after removing them from the tins.
Make the Buttercream:
- – In a bowl, mix the butter, cocoa powder, and icing sugar. Once it starts to come together, add the orange extract and milk.
- – Mix until smooth. An electric hand whisk is ideal, but you can also do this by hand with a spoon.
Assemble the Cake:
- – If the cakes have domed on top, level them with a cake leveller or a serrated knife.
- – Place one sponge on your plate or cake stand. Pipe or spread some of the buttercream on it.
- – Place the second sponge on top and pipe or spread the remaining buttercream over the top.
- – Decorate with pieces of Terry’s Chocolate Orange and orange sprinkles, if using.
Serve and Store:
- – Leftovers will keep in an airtight container in a cool place for 2-3 days.
- Enjoy your delicious One-Bowl Chocolate Cake with Mocha Buttercream!